Sweet Potato and Peanut Dumpling with Lime Coconut Shrimp and Radish Relish

Name: Sweet Potato and Peanut Dumpling with Lime Coconut Shrimp and Radish Relish
Prep time: 35 min
Cook time: 40 min
Total time: 75 min
Yield: 4
Cuisine: Ecuatoriana
Ingredients: 1.1 lb sweet potato, peeled and cubed; 2.8 oz ground roasted peanuts; 1/2 cup precooked cornmeal; 2.8 oz fresh cheese, crumbled; 1 tbsp achiote seeds or annatto oil; 2 tbsp vegetable oil; 1 cup white onion, finely chopped; 4 cloves garlic, minced; 1 tsp ground cumin; 1 1/2 tsp salt; 1/2 tsp black pepper; 4 pieces banana leaves; 1.1 lb shrimp, peeled and deveined; 1 1/4 cups coconut milk; 3 tbsp lime juice; 1 tsp lime zest; 1/2 cup cilantro, chopped; 1 cup radishes, thinly sliced; 3/4 cup red onion, thinly sliced; 2 tbsp apple cider vinegar; 1 tsp sugar; 1/4 cup water

An original recipe inspired by Ecuadorian cuisine featuring soft sweet potato and peanut dumplings steamed in banana leaves, served with shrimp in a light coconut, lime, and cilantro sauce, plus a fresh radish and red onion relish. It balances sweetness, acidity, and creaminess with a distinctly coastal, home-style character.

35 minPrep

40 minCook

75 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

500 g sweet potato, peeled and cubed (for the dough of the bollo)
80 g ground roasted peanuts (for dar cuerpo and sabor)
60 g precooked cornmeal (ayuda a compactar the dough)
80 g fresh cheese, crumbled (optional pero recomendado for the relleno)
15 ml achiote seeds or annatto oil (si usas semillas, infusionar en the aceite)
30 ml vegetable oil (divided for dough and sauce)
120 g white onion, finely chopped (divided for dough and sauce)
12 g garlic, minced (divided)
2 g ground cumin (divided)
8 g salt (or to taste)
2 g black pepper (or to taste)
4 unit banana leaves (pasadas por calor for suavizarlas)
500 g shrimp, peeled and deveined (without cola si prefieres)
300 ml coconut milk (without sugar)
45 ml lime juice (divided)
2 g lime zest (solo the parte verde)
20 g cilantro, chopped (divided)
100 g radishes, thinly sliced (for the encurtido)
80 g red onion, thinly sliced (for the encurtido)
30 ml apple cider vinegar (for the encurtido)
4 g sugar (for balancear the encurtido)
60 ml water (for ajustar the dough si hace falta and for the encurtido)

Nutrition facts

per serving

522 kcal

Calories

28 g

Protein

36 g

Carbs

30 g

Fat

6 g

Fiber

30 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairyPeanutsShellfish

Instructions

1
1. Cook the sweet potato in a pot with enough water for 12 to 15 minutes, until very tender. Drain well and mash into a smooth puree while still hot.
2
2. In a skillet, heat 1 tablespoon vegetable oil with the achiote over medium heat. If using achiote seeds, let them tint the oil for 1 to 2 minutes, then remove them. Sauté half of the white onion and half of the garlic for 3 minutes. Add half of the cumin, a pinch of salt, and pepper.
3
3. Mix the sweet potato puree with the sautéed mixture, ground peanuts, precooked cornmeal, and, if using, the fresh cheese. Stir in 2 tablespoons chopped cilantro. Adjust with salt and pepper. If the dough feels too firm, add 1 to 2 tablespoons water until it is moldable and compact.
4
4. Pass the banana leaves briefly over an open flame or a hot skillet for a few seconds to soften them. Divide the dough into 4 portions, place them on the leaves, and shape into tightly packed oval dumplings. Wrap each one in its leaf.
5
5. Steam the dumplings for 20 minutes. Keep the water at a gentle boil and check that they feel firm to the touch. Keep covered so they stay warm.
6
6. Meanwhile, make the relish by mixing the radishes, red onion, apple cider vinegar, 1 tablespoon lime juice, sugar, 1/4 teaspoon salt, and water. Let stand for 15 minutes.
7
7. Season the shrimp with the remaining salt, pepper, remaining cumin, lime zest, and 1 tablespoon lime juice.
8
8. In a large skillet, heat the remaining tablespoon of vegetable oil over medium heat. Sauté the remaining white onion and remaining garlic for 2 to 3 minutes. Add the shrimp and cook for 1 minute per side.
9
9. Pour in the coconut milk and cook over medium-low heat for 4 to 5 minutes, until the sauce thickens slightly and the shrimp are cooked through. Stir in the remaining lime juice and most of the chopped cilantro. Adjust salt and pepper.
10
10. If you want to keep the dumplings warm, place them in a 200 °F / 95 °C oven for 5 minutes before serving.
11
11. Serve each sweet potato and peanut dumpling partially opened on a plate. Spoon the shrimp with the coconut-lime sauce over or beside it. Finish with the radish and red onion relish and the remaining cilantro.
12
12. Enjoy hot, making sure to spoon some of the sauce over the dumpling so it can absorb the coconut sauce.

Chef tips

For deeper flavor, lightly toast the ground peanuts in a dry skillet for 1 minute before mixing them into the sweet potato. Do not overcook the shrimp so they stay juicy. If the banana leaves tear, use a second layer.

Substitutions

You can replace the sweet potato with well-drained roasted squash, though the dumpling will be softer. The fresh cheese can be omitted for a dairy-free version. If you cannot find radishes, use thinly sliced cucumber for a milder relish.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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